Lure Izakaya Pub

Eric Aubriot (a French chef) and Kee Chan (a Chinese one) collaborate on this Japanese small-plates spot, where they aim for "perfect simplicity." The simplest of the snacky small plates (grilled fish; beef carpaccio; fried chicken thighs) nail it. Unfortunately someone in the kitchen insists on tucking fusion elements into the menu, combining fettucine with clams and pork belly, and topping spring rolls with bone marrow. It seems like an attempt to connect with the whacked-out interior but, like the room itself, it's a little much.